Turkey Brine (Christmas)

HISTORY FACT:

Brining turkeys, while now a common Thanksgiving preparation, has a much longer history rooted in ancient food preservation techniques. The process itself dates back to ancient Mesopotamia, around 2400 BCE, when brining was a primary method of preserving food before the advent of widespread refrigeration. Turkey brining, as a specific culinary practice, gained popularity more recently, with its modern resurgence linked to the desire to improve the juiciness and flavor of mass-produced turkeys.

URBAN ACCENTS: your culinary wingman @urbanaccentsspices

GOURMET GOBBLER: TURKEY BRINE & RUB KIT

A COMPLETE KIT FOR THE JUICIEST BIRD EVER.

• HEAVY DUTY BPA-FREE BRINING BAG (HOLDS UP TO 24 LB TURKEY)

Ingredients:

4 large mushrooms @publix

4 celery stems

1/2 bag herb seasons classic stuffin @pepperidgefarm

1/2 bag herb seasons classic cubbed @pepperidgefarm

12 Cloves of garlic

1 1/2 whim onions

1 pack of bacon cut up

2 Livers chopped

Salt

Pepper

Step 1

Preheat 325 degrees for 18LB Turkey a Butterballturkey from Costco.

Step 2

Prep the food and cut all vegetables, bacon and liver. Mix all together in a pan and cook over medium to low heat until bacon is cooked. Then mix in per-stuffing until done the mixture should be 60% to 40% stuffing.

Step 3

Seasoning outside on turkey @urbanaccentsspices

GOURMET GOBBLER: TURKEY BRINE & RUB KIT

A COMPLETE KIT FOR THE JUICIEST BIRD EVER.

• SPICED BRINE BLEND

• SMOKY PEPPERCORN & HERB RUB

In Pot with Turkey put Turkey Neck

Step 4

After cutting put turkey in oven-proof tray with a lid or use tinfoil. Baste turkey every hour for seven hours or until fully cooked.